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jCiao

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  • …  
    • HISTORY
    • SPICE AND MORE
    • SYMPHONIC SEASONINGS
    • CULINARY ENCOUNTERS
    • TV
    • PICS
    • EVENTS
    • CONNECT
    • FACEBOOK
    Submit

    jCiao

    • HISTORY
    • SPICE AND MORE
    • SYMPHONIC SEASONINGS
    • CULINARY ENCOUNTERS
    • TV
    • PICS
    • EVENTS
    • CONNECT
    • FACEBOOK
    • …  
      • HISTORY
      • SPICE AND MORE
      • SYMPHONIC SEASONINGS
      • CULINARY ENCOUNTERS
      • TV
      • PICS
      • EVENTS
      • CONNECT
      • FACEBOOK
      Submit
      • HISTORY

        One of the World's most interesting, innovative, entertaining and humble individuals, Johnny Ciao did not get his start in the culinary world like most so-called chefs. Working as a personal manager, concert promoter and entertainment marketing executive, he always prepared meals for his celebrity friends and clients. Johnny grew up in New York and was an avid music lover. He began his radio career at an early age of 17 on rhythmn and blues stations. At the age of 19 he was promoting major rock concerts in Florida and Jazz in Atlanta at venues including the Fox Theater, Sunshine Speedway, others whose names have changed. From personal manager to Baseball Legend Henry (Hank) Aaron and many others, he was always ahead of the upcoming trends.

        Johnny along with partner Mike Cooper created one of the most innovative companies during the Music Video Explosion in the '80's. They distributed clips from every record company around the World to broadcast and non-broadcast outlets. MVS was responsible for compiling the very first music video chart, which was published weekly in TV Guide, Rolling Stone and USA Today.

         

        His 3rd book titled 'Eating Life' chronicles the many years he has spent as an entrepreneur, entertainer and friend, not only to the Legends in the World of Music, Film and Television, but to human beings from all walks of Life!

        COOKING WITH COUNTRY STARS

        In the mid-80’s, Johnny Ciao produced a book and video called‘ Cooking With Country Music Stars’, that went on to sell over 1,000,000 copies. A unique collaboration of 36 of country music's biggest names, including Reba McEntire, George Strait, Hank Williams Jr., Dolly Parton and Tammy Wynette, this book offers informative cooking and serving suggestions for more than 200 recipes. Full-color photographs and biographies of each star fill the pages

        CHEF TO THE STARS

        After moving to San Francisco, Ciao took his culinary talent to new levels. His encounter with legendary concert promoter Bill Graham brought him in direct contact with the Grateful Dead, Carlos Santana, Huey Lewis, Buddy Miles, Chris Isaak and many other music greats. He created backstage food and went on to cook for many of these artists one on one in their homes, at recording studios, on the road and various locations.

        Johnny then received a phone call that changed his life forever. Music Icon Michael Jackson collapsed on stage in the Far East, due to a poor diet and improper eating habits. Johnny was hired to strengthen and change Michael’s diet. He proceeded to move into Neverland Ranch and created healthy, fun and inventive foods for Michael and his many celebrity guests including Whitney Houston, Marlon Brando, Gregory Peck, Barry Gordy and many others. It was an experience that no other chef has accomplished in the entertainment business.

        KONCERT KITCHEN BOOK

        An inventive collection of easy-to-make recipes from one of America's most dynamic celebrity chefs, this cookbook is filled with what Ciao's calls "Top Five and Ten" recipes: tasty dishes that can be made with five to ten ingredients in five- to ten-minutes for five to ten dollars.

         

        After the release of ‘Koncert Kitchen’, Johnny began appearing on top television and radio programs throughout the world. Some of Johnny’s appearances include the Today Show, Regis, Wayne Brady, Donnie and Marie, several Dick Clark Specials, Entertainment Tonight, VH-1, MTV, BBC, RAI and countless network shows throughout the US and the World.

        LIVE SHOWS

        Johnny Ciao also performs on harmonica with his Culinary All-Star Band comprised of the hottest musicians in the biz while he prepares food at his Famous Blues and Music Buffets which have sold out at venues across America including the House of Blues. Musicians from major groups join Johnny as he presents and prepares a feast of food and music for
        hundreds of guests.

      • SPICE AND MORE

      • SYMPHONIC SEASONINGS

        BBQ BLUES

         

        These BBQ Blues will make your taste buds feel down and out with flavor that not even Muddy Waters or Eric Clapton can resist. Rub it on beef, pork and poultry and experience how this blend will keep you in the groove. Use as a rub or create Inventive marinades with olive oil, beer, wine, and stocks. Also sprinkle into breadcrumbs, panko or flour and get that down-home flavor for your favorite fried or baked foods.

        FUNKY WASABI

        Get funky in your kitchen and make your meals get up and dance with this unique and groovy blend. Sprinkle on anything, especially salads and taste the sounds of James Brown or Beyonce. Guaranteed to make your mouth tingle. Sprinkle into breadcrumbs, panko or flour and get that down-home flavor for your favorite fried or baked foods.

        SOULFUL SEAFOOD

         

        Feel the rhythm, soul and hip flavors of Marvin Gaye, Aretha Franklin or Beyoncé when you sprinkle my Soulful Thai Seasoning on your favorite fish or poultry. Great on rice, vegetarian and vegan dishes as well. Use as a rub or create Inventive marinades with olive oil, beer, wine, and stocks. Sprinkle into bread crumbs, panko or flour to taste that fusion of Asian and Soul food come together in your favorite fried or baked foods.

      • CULINARY ENCOUNTERS

         

        Featuring Ciao and friends hanging out.

         

        Lobster Fishing in Canada.

         

        Lobster Cakes with members of Boston in Boston Harbor

         

        Biker Blues with Jeffrey'Skunk' Baxter (Doobie Bros./Steely Dan)

         

        Shopping in Newport, R.I. with Harmonica great James Montgomery (Aerosmith, James Cotton)

         

        Professor Louie (The Band, Levon Helm) shares his experiences while in Siberia as he and Johnny cook up Shrimp Fagiola.

         

        At home with Commander Cody as he shares his valuable collections.

        Ernie and the Automatics

        Automatics’ Boston Lobster Cakes
        1 pound claw and knuckle lobster meat
        2 eggs
        3 chopped scallions
        2 tablespoons mayo
        1 tablespoon mustard
        1 teaspoon dried tarragon
        1 teaspoon coriander
        Blast of Funky Fennel Pollen

        Approx: 1/4 cup pankow/bread crumb mix
        Chopped fresh Italian Parsley

         

        Mix all ingredients in a bowl. Do not break up lobster meat too fine, leave small chunks. Add bread crumbs slowly to get a firm, not too moist texture. Lightly sauté in olive oil on a low-medium flame for approx: 3-5 minutes on each side, depending on size. Drizzle on a vinegar reduction or create an easy mustard/marmalade sauce.

        Jeffrey 'Skunk' Baxter

        Skunk Baxter’s California Style Spedini
        6-8 thinly sliced chicken breasts
        2 eggs
        1/4 cup Plain Bread Crumbs
        1/2 cup fresh Spinach (finely chopped)
        1/8 cup chopped walnuts
        Blast of dried dill or Parsley
        Fresh Basil
        Grated Cheese (parmesan/reggiano)
        Goat Cheese
        Minced Black Truffle (optional)

         

        Mix all of the above ingredients in a mixing bowl until pasty/not wet. If wet add more bread crumbs. If too dry, add another egg. Place chicken breasts on wax paper. Spread mixture on chicken, then roll. Put toothpicks on both sides so that mixture is held in. Transfer to a baking pan, drizzle olive oil on top with a blast of tomato puree, salt, pepper and a bit of water. Bake at 350 degrees for 20 or 30 minutes. Cut into 1/2 slices. Serve as an appetizer or serve entire breast as an entree.

        James Montgomery

        1 large fresh salmon filet
        2 cloves minced garlic
        1 chopped shallot
        1 tablespoon crystallized ginger
        1 teaspoon salted or any type of capers
        Chopped fresh basil
        1 cup Chopped tomatoes
        Splash of wine or champagne
        Blast of Funky Fennel Pollen

         

        Sauté all ingredients except fish for about 15 minutes. Lower flame and place salmon on top of mixture skin down for about 5-7 minutes, then carefully turn with a spatula and remove skin. Let it simmer for another 5 or so minutes. Break up fish and pour over pasta. Awesome flavor-Healthy-Organic!

        Professor Louie

        PROFESSOR LOUIE’S SHRIMP FAGIOLI
        Colavita Olive Oil
        Tablespoon chopped Ginger
        1 minced Shallot
        1 chopped Red Bell Pepper
        1/2 minced Jalapeno
        1 cup of Seafood Stock
        1 teaspoon dried Tarragon
        1- 8 oz. can of Cannelini beans- pureed
        1/2 cup pureed tomatoes- canned
        1/2 teaspoon dried cardamom or 2 pods
        1-1/2 pounds shrimp- cleaned and deveined and cut in thirds
        Fresh Chopped Basil

         

        Place olive oil in a large skillet. On a medium flame add ginger, shallot and jalapeno–cook until translucent. Add bell pepper–cook for another 3 minutes.
        Add seafood stock, water and dried spices.

        Cook for about 5 minutes–while stirring regularly. Add canellini beans, tomatoes and cardamom. Cover and cook for 10 minutes on low flame-stirring occasionally.

        Stir in shrimp and basil, then turn off and let it sit for 10 minutes. Enjoy a hearty meal.

        Commander Cody

        COMMANDER CODY’S STEAK PIZZAOLA
        Dash of Extra Virgin olive oil
        2 cloves of minced garlic
        3 minced gaeta olives
        4 large salted capers- chopped
        1 teaspoon oregano
        1/2 cup of tomato puree
        Chopped fresh parsley
        1 Large 16-ounce porterhouse steak
        1 tablespoon Romano cheese

         

        Sauté and cook all ingredients except steak for 15 minutes. Add Steak, cook on low flame for about 4-5 minutes on each side. Pour sauce over spaghetti and Mangia!

        Biker Blues

        Seafood Biker Bouillabaisse
        1/8 cup extra virgin olive oil
        2 minced cloves garlic
        2 chopped shallots
        2 soaked cardamom pods (whole) or (ground)
        1 cup tomato puree
        2 Bay Leaves
        1 teaspoon of Cumin
        1 tablespoon Crystallized Ginger
        1/4 cup Chardonnay

         

        Cook up all of the above ingredients on a low flame for about 20 minutes. The add the lobster and crab, cook on a low to medium flame for 15 minutes, then add mussels and shrimp and cook on a
        low flame for another 10 minutes.

         

        1 Cleaned/Uncooked Maine Lobster
        1 Cleaned/Uncooked Dungeness Crab
        1 pound Mussels
        1 Pound Medium/Large Shrimp

        Pour over pasta or rice. and kick into HIGH GEAR!

      • TV

        TV, Music and Food Festivals and much More

        Breakfast TV in Vancouver

        British Columbia

        Shrimp Ravioli

        Liverpool, England

        Re-Creation of a traditional British Scouse

        Part 1 with Banana Joe in LA

         

        San Antonio

        Wayne Brady

        Dick Clark in Los Angeles

        Johnny appears with Danny Bonaducci and Dick Clark and creates his Delicious Chicken Spedini

        Communication Breakdown

        Brooklyn

        Johnny finishes making his Corny Shrimp Raviolis

        Put Up Stand Up Shut Up

         

         

        House of Blues

        St. Pete, Fla.

        Highlights from the 2011 Taste of Pinellas Festival in St. Pete, Fla.

        Yorkshire, England

        Johnny meets Mr. Ed

        Deer Island, Canada

        Ciao visits one of the world's largest lobster pounds in the world

        Hip Hoppin' Wherever

        Travels with Ciao

        Newcastle, UK

        Bensonhurst, Brooklyn

        Lobster Fishing on Bay of Fundy, Canada

        Lobster fishing in the Bay of Fundy, Canada

        Fruit Boats on the Boston Harbor

        Michael Jackson's Favorite Finger Salad

        Supermarket Hang

        Sizzle

        Appearances on TV, Radio, Live Shows and at Benefits and who knows what anymore

        Richard Kind

         

        Funkin' Round The World

        UK

        Nashville and Much More

         

        Miami

         

        Taste of Buffalo

         

        Los Angeles

         

        Rock n Roll Hall of Fame Benefit

         

        New York City

         

        Part 2 with Banana Joe in LA

         

      • PICS

        Rick the Bass Player Rosas
        Show more
      • Events

         

         

        HEROES FOR A CURE

         

        CEREBRAL PALSEY

         

        MAKE A WISH FOUNDATION

         

        ROCK AND ROLL HALL OF FAME

         

        US WAR DOGS

         

        HOUSE OF BLUES FOUNDATION ROOM

         

        ORANGE COUNTY FAIR

         

        MAUI KEA LANI HAWAIIN FOOD JAM

         

        HOBOKEN FILM FESTIVAL

         

        PUTNAM COUNTY WINE AND FOOD FESTIVAL

         

        SUNDANCE FILM FESTIVAL

         

        FANCY FOOD SHOWS

         

        TASTE OF BUFFALO

         

        TOYS FOR TOTS

         

        SOUTH MOUNTAIN BLUES FESTIVAL

         

        HUDSON BERKSHIRE WINE AND FOOD FESTIVAL

         

        SUBLICIOUS BLUES BUFFET

         

        CORAL GABLES BLUES FESTIVAL


        CHI CHI RODRIGUEZ BENEFIT FOR KIDS

         

        CANCER BENEFIT AT MAR LARGO

         

        TASTE OF PINELLAS

         

        COOL JUICE OBESITY TOUR

         

        SUMMERTIME BLUES W PROFESSOR LOUIE

         

        SOUTH ORANGE BLUES FESTIVAL

         

        CHI CHI RODRIGUEZ GOLF CLASSIC

         

        ROBIN ZANDERS FIRST TEE CELEBRITY ROCK GOLF TOURNAMENT

         

        ALS CELEBRITY GOLF TOURNAMENT

         

        JOHN DEERE CLASSIC IN IOWA FOR CBS

         

        TAMPA BAY WINE AND FOOD FESTIVAL

      • CONTACT

         

         

        https://www.facebook.com/johnny.ciao

        Facebook

        culinaryrocker@gmail.com

         

        310 927 2586

         

        Instagram

         

         

        Tik Dog

         

      © 2015

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